This is a flavorful and unique way to serve nutritious collard greens. The spice of the chipotle and the tangy, fermented flavor of the sauerkraut balanced each other really well. This can be served as is for a flavorful side dish, but I put it over some creamy polenta with a few slivers of parmesan for a hearty vegetarian main course.
Chipotle and Tomato Braised Collards and Swiss Shard
1 lb. collard greens, center ribs removed and roughly chopped
1/2 lb. Swiss chard, roughly chopped
1 tbs. butter
3 cloves garlic, minced
2 chipotles in adobo, roughly chopped
1 qt. canned chopped tomatoes
1/3 cup sauerkraut
Salt and pepper
In a medium Dutch oven, melt butter over medium heat. Add garlic and cook thirty seconds, until fragrant. Add collards and Swiss chard, season with salt and pepper, and sauté 6-8 minutes. Add remaining ingredients. Cover and simmer over medium heat for forty five minutes, stirring occasionally, until liquid from tomatoes is mostly reduced and greens are tender.